Cut from the bottom sirloin, flap meat is a loose-grained, deeply beefy cut that soaks up marinade like almost nothing else. Prized in taquerias and increasingly by chefs, it delivers the flavor of a much more expensive steak provided you respect the grain when slicing. Enormously flavorful and often overlooked.
10 servings per box
Nutrition Facts
| Portion size | 5oz. |
| Calories | 240 |
| Fat (g) | 13 |
| Cholesterol (mg) | 85 |
| Sodium (mg) | 80 |
| Carbohydrates (g) | 0 |
| Protein (g) | 30 |
Nutritional values are intended as a guide; actual values vary with portion size.
Cooking Instructions
Meat Preparation Chart
Serving Suggestion
A carne-asada favorite: marinate in lime, garlic, and cumin, grill hot, and slice thin against the grain for tacos, fajitas, or steak salads.
How it arrives
Individually portioned, vacuum-sealed and delivered frozen to your door.